Cook pasta according to package instructions. Reserve ½ cup cooked pasta water.
While the pasta is cooking, heat a dutch oven or medium stock pot over medium-high heat. Once hot, drizzle in olive oil. Add chopped onion and bell pepper once hot. Sprinkle with ¼ teaspoon table salt. Sauté until softened, about 6 minutes. Add in garlic and sauté a minute more, or until aromatic.
Stir in the tomatoes and chiles with juices, drained kidney beans, cilantro, chili powder, cumin and oregano. Continue cooking over medium high heat until warmed through, about 1-2 minutes.
Reduce heat to low. Stir in the cooked pasta, reserved pasta water, sour cream and cheddar cheese. Heat until the cheese is melted and everything is warmed through, about 1-2 minutes.
Taste for salt. Serve topped with fresh chopped green onions and addition cilantro if desired. Enjoy!
Storage: Keep refrigerated in a closed container for 3-4 days. Reheat in the microwave for 1-2 minutes until heated through.